Baked Crab Stuffed Shrimp Recipe
This baked Crab Stuffed Shrimp recipe features a sweetened coconut and macadamia nut breading for a delicious shrimp appetizer or main course. The impressive appearance and sweet, savory taste will blow your friends and family away, but the shrimp are actually quite easy to make!
I like to incorporate crab into my weekly meals with simple recipes like my Spicy Crab Roll Stack and Creamy Crab Salad. However, when I want to get a little fancier, this crab stuffed shrimp recipe always hits the spot.

We usually reserve it for special occasions and holidays because crab meat can be quite pricey. However, this recipe is easy enough to prepare any day of the week.
It does require a bit of planning, but the components come together easily. By the end, you’re left with a truly show stopping appetizer or main course. Serve the shrimp with sweet chili sauce, tartar sauce, or cocktail sauce, and all your guests will be convinced you ordered from a local restaurant!
Recipe Ingredients
For the Crab Cake Filling
- Crab Meat – I like to use jumbo lump crab meat, but regular lump crab meat works well, too.
- Egg – This acts as a binder, holding the filling together.
- Mayonnaise – Use full-fat mayonnaise for the creamiest consistency and a rich, tangy flavor.
- Dijon Mustard – This adds just a touch of tanginess that pairs well with the rich mayonnaise.
- Worcestershire Sauce – This adds depth to the filling with a slightly smokey taste.
- Herbs and Spices – Dried parsley, garlic powder, kosher salt, onion powder, and paprika create a savory, herbaceous flavor with just a touch of heat.
- Breadcrumbs – Use fresh breadcrumbs, or opt for panko breadcrumbs.
For the Shrimp
- Shrimp – Colossal shrimp work best for stuffing. If you can’t find them, jumbo shrimp will also work. Make sure they’re fully thawed before you begin.
- Egg – This forms the base of the breading, creating a rich flavor and helping the nutty coating stick to the shrimp.
- Milk – 2% milk thins out the egg mixture and enhances its taste.
- Sweetened Coconut Flakes – You can typically find these in the baking section or nut section of your local grocery store.
- Macadamia Nuts – Use raw, unsalted macadamia nuts, and crush them into small pieces before you begin.
How to Butterfly Shrimp for Stuffing
If you’ve never butterflied shrimp before, don’t worry! The process is similar to butterflying chicken and can be done quickly.
- Peel and devein the shrimp.
- Slice the shrimp from head to tail, stopping ¾ of the way before slicing through.
- Use your hands to spread the shrimp apart, being careful to keep both halves intact. Then, lay the shrimp flat to stuff.
How to Make the Best Crab Stuffed Shrimp Recipe
Make the Crab Cake Mixture
- Combine. Mix the mayonnaise, egg, Dijon mustard, Worcestershire sauce, dried parsley, garlic powder, onion powder, and salt in a bowl.
- Add the crab. Gently fold in the crab meat, coating it completely.
- Toss. Add the fresh breadcrumbs, and gently toss to combine and coat.
- Chill. Cover the bowl with saran wrap, and chill the crab meat stuffing in the fridge for at least 30 minutes.
Prepare the Shrimp
- Peel and devein. Peel and devein the shrimp, making sure to leave the tails intact. Then, use a paring knife to butterfly the meaty part of the shrimp, but do not cut completely through!
- Prepare the breading. Whisk the egg and milk on a plate or in a shallow bowl. Then, combine the sweetened coconut shreds and crushed macadamia nuts on a second plate.
- Bread the shrimp. Dip your shrimp in the egg wash. Then, coat it in the coconut and macadamia nut mixture. Repeat, breading all the shrimp.
- Add the crab. Roll the chilled crab mixture into balls that are roughly 1 to 1½ tablespoons in size. Arrange one ball on top of each piece of shrimp. Lightly press each shrimp tail on top of the crab to secure it as it bakes.
- Bake. Arrange the stuffed shrimp on a prepared baking tray. Do not overcrowd. This allows the air to circulate the shrimp and brown the coconut. Bake uncovered at 350 degrees Fahrenheit for 20 to 24 minutes or until the shrimp cook through and the breading is golden brown.
- Serve. Enjoy your stuffed shrimp as an appetizer or main course with your favorite dipping sauce!
Tips for Success
- You will have extra crab mixture left over. Use it to make crab cakes or to add to other recipes.
- Lightly toast the sweetened coconut in a pan before breading the shrimp for an extra crispy coating.
- Adjust the baking time. The exact cooking time will vary depending on the size of your shrimp and how much crab stuffing you use. So, keep a close eye on the shrimp, and remove them from the oven as soon as they’re opaque and cooked through!
Frequently Asked Questions
How should I serve this recipe? I typically serve my baked stuffed shrimp as an appetizer on lettuce leaves to catch any breading. However, they also work well as a main course with sides like One Pan Crispy Smashed Potatoes or Spring Vegetable Hash. No matter how you serve them, they’re even better topped with sweet chili sauce, tartar sauce, or cocktail sauce!
How long do crab stuffed shrimp last? This recipe is best served right away while warm. However, if you have leftovers, you can store them in an airtight container in the fridge for one to two days.
Can I freeze leftovers? I don’t recommend freezing the shrimp once baked. However, you can assemble the shrimp, and freeze them unbaked for up to 2 months. Then, bake from frozen, adding a few minutes as needed.
Baked Crab Stuffed Shrimp Recipe
Equipment
- 1 mixing bowl for crab cake mixture
- 1 colander for shrimp
- 2 plates for breading station
- 1 ziplock bag to crush the macadamia nuts
- 1 baking tray for the shrimp
Ingredients
Coconut Macadamia Nut Shrimp
- 12 colossal shrimp, thaw, peel, devein and butterfly
- 1 large egg, whisked
- 1 tablespoon 2% milk
- 1 cup sweetened coconut, option to lightly toast the coconut in a pan before breading the shrimp if you like it crispy
- ½ cup macadamia nuts, crushed into small pieces in a Ziplock bag
Crab Cake Filling
- 16 ounces lump crab meat, one can
- 1 large egg
- ¼ – ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2-3 shakes Worcestershire sauce
- 1.5 teaspoons dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ – 1 cup fresh breadcrumbs, or ¾ cup of panko breadcrumbs
Instructions
- Preheat your oven to 350 degrees. Lightly spray a baking tray with avocado oil and set aside.
Make the Crab Cake Mixture
- In a mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, dried parsley, paprika, garlic powder, onion powder and salt in a mixing bowl. Whisk everything together. Gently fold in the jumbo lump or lump crab meat. Once well coated in the sauce, add the fresh breadcrumbs and gently toss everything together. Once well combined, cover with saran wrap and refrigerate for at least 30 minutes so the crab cake mixture can set up. ***PLEASE NOTE you WILL have extra crab cake mixture. This can be used for another recipe or you can make traditional crab cakes with the extra mixture.
Prepare the Shrimp
- Peel and devein the shrimp making sure to leave the tails intact. Using a paring knife, butterfly the shrimp, but do not cut completely through.
Prepare the Breading Station
- Grab two plates. On the first plate, whisk together the egg and milk. On the second plate combine, the sweetened coconut shreds and the crushed macadamia nuts. Mix well. **PLEASE NOTE If you like your coconut a touch more crispy, option to lightly toast it in a separate pan before breading the shrimp. Keep in mind it will continue to cook in the oven, so do not over do it.**
- Step 1. Dip your shrimp through the egg wash.Step 2. Run your shrimp through the coconut and macadamia nut mixture. Making sure the shrimp are well coated.Step 3. Roll 1-1.5 tablespoons of the crab cake mixture into a ball and place on top of the shrimp.Step 4. Lightly press the shrimp tail overtop of the crab cake so it is secure when it bakes. Repeat these steps for all shrimp.
- Place all of your stuffed shrimp on the prepared baking tray. Bake uncovered for 20-24 minutes or until the shrimp are cooked through.
- *** PLEASE NOTE The more crab cake filling you use the longer the cooking time will be. Also, smaller shrimp will require less cooking time. So keep an eye on your shrimp while baking! Serve with a side of sweet chili sauce or tartar sauce for dipping. You could also use cocktail sauce if you prefer a more traditional dip.